Passum Recipes

PASSUM

Steps:

• Boil the wine or grape juice until it's been reduced by half.
• Sweeten with honey and allow to cool.
• This should be a thick sweet syrup.

STUFFED ROAST OPOSSUM

Steps:

• Roast Opossum:.
• The opossum is a very fat animal with a peculiarly flavored meat.
• It is dressed much as one would dress a suckling pig, removing the entrails, and if desired, the head and tail.
• After it is dressed, wash thoroughly inside and out with hot water.
• Cover with cold water to which has been added 1 cup of salt.
• Allow to stand overnight. In morning, drain off the salted water and rinse well with clear water.
• Stuff opossum with opossum stuffing (stuffing recipes next); sew opening or fasten with skewers.
• Place in roaster, add 2 tablespoons water and roast in moderate oven (350°F) until tender and richly browned, about one and one half hours.
• Baste every 15 minutes with drippings.
• Remove skewers or stitches, and place on heated platter.
• Skim fat from gravy remaining in pan.
• Opossum Stuffing:.
• Brown onion in fat.
• Add finely chopped opossum liver and cook until liver is tender.
• Add crumbs, a little red pepper, Worcestershire sauce, egg, salt and water to moisten.